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Nutrition and Dietetics

College of Health and Human Services

KIN Courtyard

Nutrition and Dietetics - NUTR Courses

Courses (NUTR)


132. Introductory Nutrition (3)
Prerequisite: One of the Foundation courses (may be taken concurrently).
Essential nutrients, their physiological functions and human needs during the life cycle; food sources as applied to selection of an adequate diet; problems encountered providing food to meet nutritional needs; food additives and consumer protection.
Not open for credit to students with credit in FCS 232. (Lecture-discussion 3 hours.) (CAN FCS 2)


234. Orientation to Dietetics and Food Administration (2)
Role of the professional in dietetics and food administration; orientation to career opportunities in Food, Nutrition and Foodservice Systems Management; personnel and physical facilities, including equipment in health care and mass feeding programs.
(Lecture-discussion 1 hour, activity 2 hours.)



331A. Fundamentals of Human Nutrition (3)
Prerequisites: NUTR 132, BIOL 207, CHEM 302 or 327 or equivalent.
Nutritional needs with emphasis on the physiological and chemical foundation for these needs; factors influencing nutrient needs.
(Lecture-Discussion 3 hours.)


331B. Fundamentals of Human Nutrition (3)
Prerequisites: NUTR 331A.
Nutritional needs with emphasis on changes through the life cycle. Introduction to dietary modifications in various pathological conditions. Introduction to nutrition assessment and nutrition education techniques.
(Lecture-discussion 3 hours.)


336. Cultural Aspects of Food and Nutrition (3)
Prerequisites: PSY 100 or SOC 100 or ANTH 120 or equivalent; NUTR 132.
Cross-cultural study of food and nutrition. Factors such as religion, food supply and socioeconomic status are considered as they influence nutritional status and food intake in various populations throughout the world.
(Lecture 3 hours.)


339. Metabolic Functions of Nutrients (1)
Prerequisites: CHEM 140; BIOL 207, and consent of instructor.
Metabolic role of nutrients in the human body; practical application of nutrition to patient care.
Open to nursing Majors only. (Activity 2 hours.) Letter grade only (A-F).


430. Nutrition and Health (3)
Prerequisite: Upper-division standing.
Intensive study of nutrition including evaluation of current trends in food and nutrition. Designed for students in health education, elementary and secondary education, social service and other elective students.
Not open for credit to family and consumer sciences majors. (Lecture-discussion 3 hours.)


433. Nutrition in the Life Cycle (3)
Prerequisite: NUTR 132 or 331A or equivalent.
Nutrition throughout the life cycle. Interaction of physical, biological, cultural and psychological factors involved in assessing and maintaining optimal nutritional health. Community nutrition programs introduced.
(Lecture-discussion 3 hours.)


*436. Advanced Nutrition (3)
Prerequisites: NUTR 331B, CHEM 448, 449 (may be taken concurrently).
Metabolism of proteins, fats, carbohydrates, minerals and vitamins; interrelationship of nutrients; principles of determining nutritional requirements of individuals.
(Lecture-discussion 3 hours.)


436L. Nutritional Status Assessment Techniques (3)
Prerequisites/Corequisites: NUTR 436 and CHEM 449.
Designed to provide training in nutrition assessment and nutrition counseling. Use of procedures for interviewing, counseling, and instructing patients/clients in various settings comparable to those encountered in dietetic practice. Includes laboratory methods for collection and interpretation of demographic, dietary anthropometrics, biochemical, and clinical data.
Letter grade only (A-F). (Discussion 1 hour, Laboratory 3 hours, Clinical Practice 3 hours).


*438. Medical Nutrition Therapy (3)
Prerequisites: NUTR 436, 436L (may be taken concurrently). Therapeutic nutrition. Metabolic changes in specific pathological conditions; dietary modifications used for treatment.
(Lecture-discussion 3 hours.)


*439. Nutrition and Aging (3)
Prerequisites: NUTR 132 or BIOL 207 or consent of instructor.
Nutritional needs as related to physiological changes that occur during aging. Factors that influence food intake and nutritional status of the elderly. Diet adaptation for chronic diseases commonly found in older people.
Same course as GERN *439. (Lecture-discussion 3 hours.)


461. Community Nutrition (3)
Prerequisites: Upper-division standing, NUTR 331B.
Survey of nutrition programs in the community. Techniques of program planning, implementation, management and evaluation.
Letter grade only (A-F). (Lecture-activity 3 hours.)


466. Biochemical and Hormonal Adaptations to Physical Activity (3)
Prerequisites: Upper-division undergraduate or Graduate standing; KIN 301 or equivalent; CHEM 111A or its equivalent. Consent of instructor required for upper-division undergraduate students prior to registration.
Study of biochemical and hormonal changes that occur as result of acute and chronic physical activity. Emphasis placed on application of concepts to development of exercise training programs.
Letter grade only (A-F). Same course as KIN 466. (Seminar 3 hours.)


492K. Internship in Nutrition and Dietetics (3)
Prerequisites: Student must be a Family and Consumer Sciences: Nutrition and Dietetics major; have senior standing; have a 2.5 overall GPA or a 3.0 major GPA; approval of a faculty advisor in Nutrition and Dietetics; and HFHM 275, NUTR 331B and FSCI 332. Each prerequisite course must be completed with a grade of “C” or better. A course in which a grade lower than “C” is received must be retaken and successfully completed prior to enrolling in any course for which it is a prerequisite. A student receiving a grade lower than a “C” may proceed with other courses with approval of the Area Coordinator.
Field experience in which student assumes a preprofessional role in a professional setting. Objectives developed by student with supervisor must be approved by major advisor and form the basis for evaluation.
May be repeated for 6 units maximum. (Seminar 3 hours.)